Bake at 350° for 60-70 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

For sauce, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add the sugar, syrup and maple flavoring; cook and stir for 2-4 minutes or until sugar is dissolved. Remove from the heat; stir in sour cream. Serve with pie.Yield: 10 servings (1-2/3 cups sauce).

Originally published as Sweet Potato Pie & Maple Praline Sauce in Taste of Home
October/November 2009, p30

Sort By :

"This is absolutely delicious! My family made a face when I first told them it was sweet potato and not pumpkin, but EVERYONE loved it, especially my 4 year old! I used a brandy sauce that I make for my bread pudding and thickened it up with a bit of sour cream. Perfection!"